| When it comes to starting out in the restaurant | | | | cause you to lose your license and ultimately |
| business one of the major decisions that you will | | | | destroy your operation. Your bartenders and |
| have to make is whether or not to become | | | | servers must be very attentive and careful not |
| licensed to serve alcohol. Alcohol sales can be | | | | to over-serve. Be sure to set policies that make |
| very lucrative for a restaurant and many | | | | it easy for your employees while keeping your |
| restaurants make up to two thirds of their profit | | | | customers as safe and happy as possible. |
| from the sale of beers, wines and other liquor. | | | | You may also have to deal with employee theft |
| There are advantages and disadvantages to | | | | when you serve alcohol. Over-pouring for larger |
| having a liquor license and it's wise to look at all | | | | tips, stealing liquor and skimming the register are |
| sides of the question. | | | | all things to be concerned about. The newer cash |
| While it can be a substantial source of revenue | | | | registers that work on a bar code reader make it |
| for your business, serving alcohol is also a big | | | | more difficult to hide theft while making inventory |
| responsibility. There are different laws to adhere | | | | control much easier. You will need a bar area that |
| to depending on the state you are in and you | | | | complies with your states laws concerning coolers, |
| must observe those laws meticulously and make | | | | sinks and sanitation and you'll have to invest in |
| sure that your employees do too. | | | | glassware, utensils and other items. You will also |
| As alcohol doesn't require the preparation and | | | | want to have a set policy for dealing with |
| handling that food does it offers restaurant | | | | customers who become intoxicated and |
| owners a much better profit margin. Restaurants | | | | obnoxious. |
| that buy a bottle of wine for $10 can decant it by | | | | If you do decide to serve alcohol, don't begin with |
| the glass, charge $7 per serving and make a | | | | a huge inventory! Start with a few kinds of wine, |
| 66% profit! Beer is also quite profitable and can | | | | beer and mixed drinks until you find out what |
| allow a restaurant to mark up a bottle by up to | | | | your clientele prefers and what price level they |
| 300%. | | | | will go to, particularly with fine wines. You may be |
| In quite a few states, a liquor license is a | | | | in a neighborhood that generally prefers pilsner |
| commodity that becomes more valuable as | | | | over regular beer or domestic rather than |
| demand for them increases. In these locations, | | | | imported wines. |
| your license is actually an investment. They can | | | | Make sure that the alcohol that you serve fits in |
| also be quite costly to obtain and can take | | | | with your restaurants theme. If you serve |
| months between the time you apply for them | | | | Mediterranean foods then try to stock wines |
| and the time that they are issued. If you decide | | | | from the south of Europe. If your specialty is Thai |
| to serve alcohol, make up your mind in the early | | | | food then make sure that you stock Thai beer. |
| stages of planning your establishment so that | | | | Having a liquor license has both positive and |
| you'll have the license by the time you open up | | | | negative aspects. If you understand the |
| your restaurant for business. | | | | requirements and set strict policies when you |
| Of course, there are drawbacks and in this litigious | | | | start your restaurant there is no reason why |
| society the first objection that comes to mind is | | | | sales of alcohol cannot double your profits and |
| your liability should a customer have a mishap | | | | enhance the atmosphere of your establishment. |
| after they leave your restaurant. Lawsuits can | | | | |